Directions

• To prepare the chutney, place all ingredients in a small saucepan. Cook over medium heat, stirring frequently, until pear is crisp-tender and most of the liquid has evaporated. You may add water if liquid completely evaporates before pear is cooked.
• Transfer mixture to a blender or food processor and add water. Pulse quickly, just until chopped together as a chunky mixture, with ¼-inch chunks of pear, onion, and pepper. Add more water if necessary to achieve the consistency you desire. Place pear mixture in a bowl, and stir in pepper flakes to taste. Let chutney cool completely before serving. Chutney can be stored in the refrigerator, covered, for up to 3 days.
• To prepare the quesadillas, heat oven to 425 degrees. Lay tortilla on a flat surface. Spread pear slices across half of the tortilla. Lay Brie across the top of the pear slices. Sprinkle mozzarella over the Brie.
• Fold other half of the tortilla over the pear and cheese mixture. Transfer tortilla to a lightly greased or parchment-lined cookie sheet and bake until cheese melts and bubbles, about 3-5 minutes. Remove tortilla from oven, cool slightly, and cut into 6 wedges. Serve on a plate or platter with a small bowl of chutney on the side.